Name: Wild Herb Tart
Ingredients: Tart pastry; 3 oz Grated cheese*; 2 oz Fresh leaf spinach; 2 oz Greens **see note; 1 lg Leek; 4 Spring onions; 4 tb (heaped) chopped parsley; 5 Eggs (less 1 white); 1/2 pt Milk; 1/2 pt Single cream

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

		Tart pastry
3	oz	Grated cheese*
2	oz	Fresh leaf spinach
2	oz	Greens **see note
1	lg	Leek
4		Spring onions
4	tb	(heaped) chopped parsley
5		Eggs (less 1 white)
1/2	pt	Milk
1/2	pt	Single cream

INSTRUCTIONS

*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be
sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the
greens, washed and shredded, but not cooked. Stir in the cheese before
cooking.
Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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